Name: Lemon Truffles with Golden Oreos Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Cuisine: American
Ingredients: 36 Golden Oreos (or other crunchy vanilla cream cookies, 14.3-ounce package); 8 ounces cream cheese (softened); 1 tablespoon lemon zest (plus more for optional garnish); 3 tablespoons lemon juice (juice from 1 1/2 large lemons); 18 ounces white chocolate chips (3 1/4 cups); 1 tablespoon coconut oil (optional, helps with smoother chocolate coating)

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Introduction

Lemon Truffles made with Golden Oreos offer a delightful combination of tangy citrus and creamy white chocolate. These bite-sized treats are perfect for parties or a refreshing sweet snack. With a simple recipe, you can create 36 refreshing truffles that everyone will love.

A group of round lemon truffle balls, about seven, are shown on a white scalloped-edged plate placed on a white marbled surface. Each ball is coated with a smooth layer of shiny white chocolate, topped with thin, bright yellow lemon zest strips scattered neatly on the surface. One truffle is bitten open, showing a soft, peach-colored creamy center with a slightly grainy texture. The truffles have thin white chocolate drizzle lines on top, adding a decorative effect. photo taken with an iphone --ar 4:5 --v 7

Ingredients

36 Golden Oreos (or other crunchy vanilla cream cookies, 14.3 ounce package)
8 ounces cream cheese (softened)
1 tablespoon lemon zest (plus more for optional garnish)
3 tablespoons lemon juice (juice from 1 1/2 large lemons)
18 ounces white chocolate chips (3 1/4 cups)
1 tablespoon coconut oil (optional)

Instructions

Step 1: Line a rimmed baking sheet with parchment paper.
Step 2: Place the Golden Oreos in a food processor and pulse until they turn into fine crumbs. If you don’t have a food processor, place the cookies in a sealed bag and crush them with a rolling pin until finely ground.
Step 3: Zest and juice the lemons. In a bowl, combine the cookie crumbs, softened cream cheese, lemon zest, and lemon juice. Mix well by hand using a silicone spatula to avoid making the mixture too liquidy.
Step 4: Using a small cookie scoop or a tablespoon, roll the mixture into balls about one tablespoon each. Arrange them on the prepared baking sheet, making sure they don’t touch. Freeze the truffles for at least 15 minutes.
Step 5: In a heatproof bowl, combine the white chocolate chips and coconut oil (if using). Microwave at half power for 1 minute, then stir. Continue heating in 30-second intervals, stirring in between, until the chocolate is smooth and fully melted.
Step 6: Remove the truffles from the freezer. Using a fork, dip each truffle into the melted white chocolate to coat it fully, letting excess drip off. Place coated truffles back on the parchment paper, spaced apart.
Step 7: Drizzle extra white chocolate over the tops of the truffles and immediately sprinkle with additional lemon zest for garnish. Return the baking sheet to the freezer for another 15 minutes to allow the chocolate coating to harden before serving.

Tips & Variations

For a smoother white chocolate coating, add the optional coconut oil to help thin the chocolate.
If you prefer a stronger lemon flavor, increase the lemon zest to 2 tablespoons.
Use a silicone spatula for mixing to avoid overworking the cream cheese and keeping the mixture from becoming too soft.
Try dipping the truffles in white chocolate mixed with a few drops of yellow food coloring for a brighter appearance.

Storage

Store the lemon truffles in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze the truffles in a sealed container for up to 3 months. Allow refrigerated or frozen truffles to come to room temperature for about 10 minutes before serving.

How to Serve

The image shows several round white chocolate truffles placed on a white marbled surface, with one truffle in the front and the rest blurred in the background. Each truffle has a smooth white chocolate coating with light white chocolate drizzle lines on top and small yellow lemon zest pieces scattered around and on them. The truffles have a rich creamy texture with a slight shine from the chocolate. The background includes blurred out lemon halves and part of a yellow patterned object. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different cookies instead of Golden Oreos?

Yes, any crunchy vanilla cream cookies work well. Just make sure they are finely crushed for the best texture.

Why is the coconut oil optional in the white chocolate coating?

Coconut oil helps thin the white chocolate, making it smoother and easier to coat the truffles. If you don’t have it, you can still melt the chocolate without it, but the coating may be slightly thicker.